教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

机揉技术不稳定。面筋不好不能再发

78% water
100% wessex strong bread flour
20% starter
1.7% salt
15% dried cranberries

Starter 1:3:3 3x 9 hours
Then 1:1:1 3x 6 hours, stir down after 1 hour thrice
Knead 15 minutes
Chill 30 minutes
CF *5
Bulk 5 hours at 25.3c
Freeze 30 minutes
SR 2 hours

2023-08-31